Description
This Coconut Cloud Cake is a light, fluffy layered dessert with a delicate coconut flavor infused in both the moist cake and the whipped cream frosting. Featuring shredded sweetened coconut in the batter and garnish, this cake is perfect for coconut lovers and is sure to impress with its tender crumb and creamy topping.
Ingredients
Scale
For the Cake:
- 2 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
For the Coconut Frosting:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 ½ cups sweetened shredded coconut (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. This will help evenly distribute the leavening agents and salt throughout the flour for consistent texture.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 4 minutes. Then add in the coconut and vanilla extracts and blend well to incorporate their flavors.
- Add Egg Yolks and Alternate Flour and Buttermilk: Beat in the egg yolks one at a time, incorporating each fully. Next, alternate adding the dry flour mixture and buttermilk to the batter, starting and finishing with the flour mixture. This helps create a smooth batter without overmixing.
- Fold in Egg Whites and Coconut: Beat the egg whites in a clean bowl until stiff peaks form. Gently fold the beaten egg whites into the cake batter to maintain the airiness. Finally, stir in the shredded sweetened coconut to distribute throughout the batter.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely in their pans.
- Make Coconut Frosting: In a chilled bowl, whip the heavy cream with powdered sugar, vanilla extract, and coconut extract until stiff peaks form, creating a creamy and fluffy coconut frosting.
- Assemble and Chill: Frost the cooled cakes with the whipped coconut cream and generously garnish with the shredded sweetened coconut. For best flavor and texture, chill the assembled cake for at least 30 minutes before serving.
Notes
- Ensure the egg whites are beaten to stiff peaks for maximum volume and a lighter cake texture.
- If buttermilk is not available, you can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes before use.
- This cake is best served chilled but can be kept at room temperature for a few hours if needed.
- To avoid soggy frosting, make sure the cakes are completely cooled before applying the whipped cream.
- The shredded coconut garnish adds texture and enhances the coconut flavor, but it can be toasted lightly for added crunch and taste.
